Sue’s World

Another of my basics for a red day.

Tastes good with salad or if you increase the cheese to make it milder you can roll smoked salmon round it. If you use fromage frais instead of Quark it makes more of a dip consistency and you can serve it with carrot and courgette sticks.

Equal quantities of Smoked Mackerel and Quark (or V. low fat cottage cheese blended until smooth)
Whole grain or french mustard
Tabasco sauce (optional)
Squeeze of lemon

Remove skin and any bones from the mackerel and break into pieces.
Put into food processor with other ingredients and blend until smooth.
Taste and adjust seasoning
Chill for an hour or so to firm up.

Makes loads but it freezes well. I have given this to loads of people and they all rave about it.

Ingredients

1 largish Butternut Squash
A little oil or Spray and Fry
1 onion
1 tin tomatoes
1 – 2 tsp vindaloo curry paste or your favourite curry powder (depending on your tolerance)
1 can coconut milk (light if preferred)
2 stock cubes dissolved in 1 pint water (or chicken Bovril which is free on Slimming World)
salt
Granulated sweetener (optional)

Method

Slice the butternut squash in half lengthways and scoop out and discard the seeds (I find a melon baller brilliant for this if you have one).

Cut the squash into pieces about 2 inches square and place in a microwaveable dish. Cover and cook on full power until the squash is soft, about 5 – 10 minutes I think.

In a large saucepan fry the onion until soft then add the tomatoes and the curry paste/powder and cook for a few minutes. Add the coconut milk, the squash and three quarters of the stock and heat through.

Puree the lot and adjust the thickness with more stock/coconut milk if required also. Add a bit of sugar/sweetener to adjust taste.